Ingredients
- 1 pound dry bucatini pasta
- 1 1/2 pounds tomatoes (4 San Marzano tomatoes, chopped)
- 1 bell pepper, chopped
- 2 garlic cloves, chopped
- 1 chili pepper, crushed
- 7 ounce zucchini (1 zucchini, cut in rounds)
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil (extra virgin)
- 1/8 teaspoon oregano
- 3 tablespoons basil
- 1 tablespoon parsley
How to Make
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Step 1: Stir-fry the garlic cloves, cut in quarters in oil. When they start to turn golden, remove them and add the chopped tomatoes and the pepper, cut in chunks.
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Step 2: Turn up the heat and add the oregano, crushed chili and a generous amount of basil to the sauce. Meanwhile, cut the zucchini into rounds, coat them with flour and deep-fry in a skillet.
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Step 3: Cook the pasta al dente in salted boiling water, drain and dress with the tomato sauce, the deep-fried zucchini and a sprinkling of chopped parsley.
We hope you enjoy this recipe!
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